Autumn Release 2000
2000 A dry winter gave way to moist, calm and warm Spring conditions with the most vigorous growth I have seen since we planted vines in 1979. By early Summer (at the start of flowering) the weather had turned cool and wet, once again resulting in low crop levels. Since then growing conditions have remained vigorous but with continuing cold spells extending the growth season so that an early harvest is no longer expected. At this point conditions seem to favour bold flavoured, short to medium term wines and a dry Autumn will be important for limiting their herbal and herbaceous characters.
- Gewurztraminer 1999
As with the previous two years, our cropping levels suffered from cool and damp flowering conditions, producing approximately 22 hL/ha ( ca 1.7t/a). Like the following wine, it is approximately 85% fruit from the Dry River Estate and 15% fruit from another vineyard (farmed to our specifications) blended for finesse.
The wine is straw gold with a clean and forthcoming varietal nose: spices, stonefruit and dried fruits lifted with the smell of jasmine. The palate is round and opulent, with noticeably concentrated flavours of sweet, ripe golden queen peaches and pears plus cloves and cinnamon and a lingering aftertaste. It should be ideal for drinking between 2 and 5 years if cellared under good conditions.
- Pinot Gris 1999
Our style of Pinot gris focuses on texture and concentration, combined with a subtlety and complexity acquired with bottle age. As usual for our clone of this varietal, the crop level was very low (20hL/ha, ca 1.5t/a), contributing to a high extract and from this comes a lush texture and weight in the final wine. The wine is a mid green-gold with a nose which seems to combine both delicacy and richness - quince, guavas and a touch of honey with a floral lift. It has a full oily and concentrated palate reminiscent of guavas and quince jelly with an underlying tautness which is a reminder there is still more to unfold. Cellar 4-7 years under good conditons.
- Botrytis Selection Riesling 1999
The botrytised bunches of fruit were selectively picked over the space of 17 days, with the sugar levels at harvest averaging 27.5 brix. The fermention of the juice finished at approx 80g/L of residual sugar in a wine style which is probably more suited as an aperitif or for drinking by itself rather than as a dessert wine. It is lemon green in colour, with a vivacious nose of minerals, honied limes and luscious lemons and a delicate perfume of apricot blossom. On the palate it has a classic Riesling structure - long but refined acid, intensified mineral and honied lemon flavours combined with ripe apricots and a long finish. It will reward cellaring and it is only available in 750 mL bottles.
- Arapoff Amaranth Syrah 1998
The fruit for this wine comes from a vineyard which we now lease and which is named after its owner. The conditions of the 98 vintage were most unusually hot and dry, and at harvest the vines yielded a very small crop (approx. 9hL/ha) of tiny berries which inevitably produced a very dark tannic wine. After fermentation the wine was aged in french barriques (50% new) for 15 months.
The wine is extremely intense in colour with a deep crimson edge. The bouquet is complex, showing raspberries, black berries and black cherries with liquorice, nutmeg and a touch of black pepper. The palate is almost mouthwateringly intense and one immediately notices the fine velvety tannins, followed by meaty, liquorice and blackfruit flavours with a spicy aftertaste and well balanced acidity. It has already started to throw a crust in the bottle so decanting is probably a good idea. This wine has been designated “Amaranth” indicating that we feel it is a particularly interesting prospect for cellaring. Also available in magnums.
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